Cheese-Stuffed Mushroom Caps

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                            FOOD FUNNY
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Here's a good one from Rosemary Zwick:

One day Gramma sent her grandson Johnny down to the water
hole to get some water for cooking dinner. As he was dipping
the bucket in, he saw two big eyes looking back at him. He
dropped the bucket and hightailed it for Gramma's kitchen.
"Well now, where's my bucket and where's my water?"
Gramma asked him.

"I can't get any water from that water hole, Gramma" exclaimed
Johnny. "There's a BIG ol' alligator down there!"

"Now don't you mind that ol' alligator, Johnny. He's been there
for a few years now, and he's never hurt no one. Why, he's
probably as scared of you as you are of him!"

"Well, Gramma," replied Johnny, "if he's as scared of me as I
am of him, then that water ain't fit to drink!"

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                            TODAY'S RECIPE
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Here's a dish that seems to have appeared on every restaurant
menu at some time or another. My version is quick, easy, and delicious.

Cheese-Stuffed Mushroom Caps

1 cup (250 ml) ricotta cheese
1/4 cup (60 ml) finely chopped parsley
1/4 lb (100 g) prosciutto, finely chopped
Salt and freshly ground pepper to taste
1 Tbs (15 ml) fresh lemon juice
4 Tbs (60 ml) olive oil
18 medium-sized mushroom caps
2 oz (50 g) mozzarella cheese, cut into 1/4 in (5 mm) pieces

In a mixing bowl combine the ricotta, parsley, prosciutto, salt,
pepper, and the lemon juice and mix until thoroughly combined.
Heat the olive oil in a large, heavy skillet over high heat and fry
the mushroom caps for about 2 minutes on each side, until
lightly browned. Remove from the heat. Fill the mushroom caps
with the ricotta mixture and top each with some of the mozzarella
pieces. Arrange in a shallow baking dish and bake in the center
of a 400F (200C) oven for 8 to 10 minutes, until the filling begins
to bubble. Brown the tops under a hot broiler for about 30 seconds.
Serve immediately.
Serves 4 to 6 as an appetizer or first course.
Received on Mon Jan 17 10:59:24 2011